Potential biological hazard of importance for HACCP plans in fresh fish processing | Potencijalne biološke opasnosti od značaja za HACCP planove u procesu obrade sveže ribe
2009
Baltić, M.Ž., Fakultet veterinarske medicine, Beograd (Serbia) | Kilibarda, N., Veterinarski specijalistički institut Subotica, Subotica (Serbia) | Teodorović, V., Fakultet veterinarske medicine, Beograd (Serbia) | Dimitrijević, M., Fakultet veterinarske medicine, Beograd (Serbia) | Karabasil, N., Fakultet veterinarske medicine, Beograd (Serbia) | Dokmanović, M.
HACCP system is scientifically based and focused on problem prevention in order to assure the produced food products are safe to consume. Prerequisite programs such as GMP and GHP are an essential foundation for the development and implementation of successful HACCP plans. One of the preliminary tasks in the development of HACCP plan is to conduct a hazard analysis. The process of conducting a hazard analysis involves two stages. The first is the hazard identification and the second stage is the HACCP team decision which potential hazards must be addressed in the HACCP plan. In raw fish processing, potential significant biological hazards which are reasonably likely to cause illness of humans are parasites (Trematodae, Nematodae, Cestodae), bacteria (Salmonella, Escherichia coli, Vibrio parahemolyticus, Vibrio vulnificus, Listeria monocytogenes, Clostridium botulinum, Staphylococcus aureus), viruses (Norwalk virus, Entero viruses, Hepatitis A, Rotovirus) and bio-toxins. Upon completion of hazard analysis, any measure(s) that are used to control the hazard(s) should be described.
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